| Cépages |
89% Tempranillo, 11% Carignano |
| Vendanges |
Tempranillo was harvested on the 30th of September and Mazuelo on October the 10th. |
| Vinification |
Grapes are first carefully de-stemmed, squeezed and then fermented in temperature controlled, stainless steel tanks for 11 days, with daily “remontage” and “pigeage” processes which help its wine to develop its own personality. Both these processes ensure maximum colour and aroma, without producing excessive tannins. |
| Affinage |
30 month in 225 litter oak barrels, with at least 10 months in new oak, and 36 months in bottle before release. While the Tempranillo ferments in American oak barrels, the Mazuelo ferments in new French oak barrels. |
| À déguster avec |
All kinds of red meats, game, ibericos and cured chesses. |